Pumpkin Crunch

1 pkg./box yellow cake mix
1 15 oz. can pumpkin
1 12 oz. can evaporated milk
3 eggs
1-1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. pecans, chopped
1 c. butter, melted
Whipped topping

Preheat oven to 350º. Grease 9×13-inch pan. Combine pumpkin, milk, eggs, sugar, cinnamon and salt in large bowl. Pour into greased 9×13 pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake at 350º for 55 minutes or until golden brown. Cool. Serve chilled. Top with whipped topping.

Recipe Submitted by Rose Betow, Sauk Centre, MN

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